Saturday, February 11, 2012

Pan Roasted Almonds

A kitchen really isn’t a kitchen without a little plastic tub of these hanging around.  Pan Roasted Almonds.  Sprinkle them over a salad.   Mix them with your chicken salad.  Munch on them as a little snack.  And oh yeah…..a can of green beans and these!  Suddenly, you are a chef!  You made Green Beans Almondine!  And this also makes you an expert in French cooking……I think?

Let me warn you though.  There is a fine line between French chef and filling your entire home with your personal Yankee Candle scent…..Burning Almond.  DON’T go folding your laundry while you have these babies on the stove.  Okay?

Pan Roasted Almonds

  • Sliced almonds
  • Lawry’s seasoned salt (or any salt of your choice)
  • Olive oil…about 2 tsps

Put one or 2 teaspoons of olive oil in a pan.  Add almonds.  How much oil you use is up to you, but remember…you can always add more if you need to.  

Turn heat to medium low.  Stir almonds until almost all are browned.  Remove almonds from heat and cool.  Store in an airtight container for up to two weeks.  (I HIGHLY doubt they will last that long.)

Here they are in my Raspberry Almond Chicken Salad.  Yummo!!!

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